Try our version of this classic next time you're feeling under the weather.
Comfort food varies from country to country, but always offers nourishment and instant warmth in abundance – the culinary equivalent to a big-hearted hug from close friends or family. There’s no doubt that our appetites change with the seasons. In summer, nothing quenches the thirst on a hot January day like juicy stone fruits, such as mangoes and nectarines, salads and fresh seafood. In winter, we reach for antidotes to the cold, which in our household, includes a heavy rotation of hearty soups, tender, slow-cooked meat and comforting carbohydrates.
Serves 6
2 hours
Ingredients
- 2 carrots, peeled and chopped
- 200g mushrooms, quartered
- 1 medium potato, peeled and chopped
- 1 onion, chopped
- 1kg chicken maryland fillet, boneless & skin on
- 1L chicken or vegetable stock
- 120g thick dried egg noodles
- Fresh lemon wedges, to serve
- 1 lemon, juiced
- Chopped parsley leaves, to serve
Method
1
In a large heavy-based pot, add all the vegetables. Arrange the chicken over the top, and add the stock with 500ml water.
2
Season well, then bring to the boil over high heat. Reduce the heat to low, then simmer, covered, for 1½ hours.
3
Add the noodles and simmer for another 10 minutes. Shred the chicken and serve hot with fresh lemon and parsley.
